RU2502412C1 - Method for production of preserves "fried anchovy in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. One describes a method for production of preserves "Fried anchovy in tomato sauce"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned fish.

A known method of producing canned food "Hamsa fried in tomato sauce", which includes preparing the recipe, chopping onion, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, seasoning in saline, breading in wheat flour and frying in hamsa vegetable oil, packing hamsa and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food pr Industry, 1971, p. 392-414).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method of producing canned food “Hamsa fried in tomato sauce”, which involves preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, soaking in saline, breading in wheat flour and frying in hamsa vegetable oil, packing hamsa and sauce, sealing and sterilizing, according to the invention, in a sauce Modes introduced ground pumpkin seed meal, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

anchovy 1085.7 vegetable oil 62.9 onion 66.8-67.7 Wheat flour 18,4 pumpkin seed meal 20.6 tomato puree, in terms of 12% solids content 220.7 acetic acid, calculated on 80% concentration 5 sugar 29.5 salt 15.3 black pepper 0.13 allspice 0.13 clove 0.13 coriander 0.13 Bay leaf 0.04 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are ground in a spinning top.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with tomato puree, sugar and ground black bitter pepper, allspice, cloves, coriander and bay leaf. The resulting mixture was boiled until a dry substance content of about 13% was reached, and acetic acid was added to give a sauce.

The prepared hamsa is kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% solution of sodium chloride, breaded in wheat flour and fried in vegetable oil.

Hamsa and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the desired product.

When using tomato puree with a dry matter content that does not match the prescription and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 5 containing products obtained by the described technology and by the closest analogue was opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned "Hamsa fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce , soaking in saline, breading in wheat flour and frying in hamsa vegetable oil, packing hamsa and sauce, sealing and sterilization, characterized in that the ground meal is additionally introduced into the sauce n pumpkin, which before mixing is filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
anchovy 1085.7 vegetable oil 62.9 onion 66.8-67.7 Wheat flour 18,4 pumpkin seed meal 20.6 tomato puree, in terms of 12% solids 220.7 acetic acid, calculated on 80% concentration 5 sugar 29.5 salt 15.3 black pepper 0.13 allspice 0.13 clove 0.13 coriander 0.13 Bay leaf 0.04 water before the release of the target product 1000.